Which whisks when?
I've got some questions about the whisks, there's the balloon whisks and the cookie beaters. When am I supposed to use these variations? What's the difference?
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Balloon whisks:
These are used when you whisk softer contents such as cream, eggs, pancake batter or spunge cake batter, mostly on high speeds.
Cookie beaters:
These are for smaller doughs that are based on room temp butter, for example pie doughs, cookie doughs and different toppings such as frosting or buttercream.
reach out to your local distributor and they will let you know how to proceed with this, see link below.
Distributors - Ankarsrum Sweden
I would advise you to follow the same advice I gave Jay and contact your local distributor.